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Blueberry Streusel Scones Recipe


Blueberry Streusel Scones

Scone Dough:

2 cups (280 grams) all-purpose flour

1/3 cup (66 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/2 cup (113 grams) chilled, unsalted butter, cut into pieces

1 cup (150 grams) fresh blueberries

Zest of one lemon (optional)

1 large egg, lightly beaten

1 teaspoon (5 grams) pure vanilla extract

1/2 cup (120 ml) cream or milk

Brushing tops of scones:


Streusel Topping:

1/4 cup (55 grams) brown sugar

1/4 cup (35 grams) all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons (30 grams) unsalted butter, room temperature

Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper. To prevent the bottom of the scones from over browning, place the prepared cookie sheet inside another cookie sheet.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries and lemon zest. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
 Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
 For the Streusel Topping: In a small bowl, with a pastry blender or fork, mix together the sugar, flour, cinnamon and butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
 Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made.
 Makes 8 scones

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